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Possibly thee most delicious Keto bread recipe you will try!

The Best Keto Bread Recipe (Gluten and Grain-Free)

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My Best Keto Bread Recipe is the perfect way to enjoy bread and rolls without compromising on taste or texture!

Hi Bold Bakers!

I’m Olivia Crouppen, Gemma’s Culinary Assistant and Bigger Bolder Baking’s resident alternative baker. You may have seen me in a few other Bigger Bolder Baking videos like Homemade Twix Bars and Gemma Eats: Disneyland Food. As a baker with a passion for creating sweet treats that cater to a variety of lifestyles from vegan to Keto and everything in between, I’m here to share with you my holistic twist on all of the classic sweets I can’t live without.

Sometimes avoiding high-carb, grain-based foods can be difficult. If you’re trying a ketogenic lifestyle or have a gluten or grain allergy, it can be hard to cut out carbs altogether, but once you make the switch there are many benefits most people feel pretty quickly. Now, you can make the bread you’ve always loved, the way you want, with the confidence that it’ll turn out incredible.

I specially created this recipe ‘The Best Keto Bread’ for those of you who are trying a new way of eating, or have been enjoying that lifestyle for a time now, but are longing for the foods you might have had before. From avocado toast to french toast and sandwiches, this bread is the perfect way to keep on enjoying light fluffy bread and rolls without undoing all the work you might have put into your ketogenic lifestyle. But it isn’t only for those with an alternative diets.

Simply, this is a lovely bread recipe to have on hand no matter what. You will love this fluffy aromatic bread. Made with no yeast and in one bowl, it’s actually kind of unbelievable how tasty it is considering the usual process that goes into making bread. The end result is for everyone, and just so happens to be super low in carbs, gluten and grain-free!

What does this Keto Bread taste like?

Made with only 6 pretty common ingredients, this bread is full of flavor and texture. The smell and look of this bread is similar to that of a whole wheat loaf.

I love to top mine with sesame seeds, but feel free to top it with other seeds and seasonings you like! Made from almond flour, egg whites, psyllium husk, apple cider vinegar, baking soda, and water, this bread is a no-brainer. Why not give a lower carb bread option a try, especially when you aren’t losing out on any of the flavor or texture?

[ Need to substitute eggs in a recipe? Follow Bigger Bolder Baking’s Simple Egg Substitute Guide! ]

What is psyllium husk?


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Psyllium husk is an ingredient you might not have worked with before, but it’s readily available both online and in grocery stores. Psyllium husk is pure fiber and acts as the binder of the bread.

This added fiber is not only great for you, but it has a totally neutral taste and adds bread-like texture, making the bread fluffy with air pockets just like a classic loaf of whole wheat bread. If for some reason you can’t find psyllium husk, you can substitute ground flax or flax meal. That said, I prefer the texture psyllium husk provides.

Can it be made into rolls?


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This bread is the real deal! Slice it and spread it with butter, peanut butter and jelly, or slap on some bacon, avocado, and cheese… YUM! The smell and flavor of the bread is lovely and yeasty even though there is no tricky yeast involved.

The other great this about my Keto Bread Recipe is that it’s super versatile and can be shaped into individual rolls! All you have to do to turn this loaf into a batch of rolls is divide the dough into 6-8 balls and gently roll it in your hands. They bake up in a little less time — about 40 minutes — and are a great sub for burger buns and dinner rolls. This is my absolute go-to bread recipe. I made this super simple for you guys, and I truly cant wait for you to give it a try.

Bread for all!

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3.85 from 39 votes
Possibly thee most delicious Keto bread recipe you will try!
The Best Keto Bread Recipe
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins

My Best Keto Bread Recipe is the perfect way to keep on enjoying light fluffy bread and rolls without compromising on taste or texture!

Course: bread
Cuisine: American
Servings: 10
Calories: 53 kcal
Author: Olivia Crouppen
  • 1 1/4 cups (5oz/143g) almond flour
  • 5 tablespoons psyllium husk*powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 1 cup (8floz/225ml) boiling water
  • 3 egg whites
  • 2 tablespoons sesame seeds, optional
  1. Pre-heat your oven to 350°F (180°C) then butter and line a 9x5 inch loaf tin with parchment paper. Set aside. 

  2. In a large bowl combine the almond flour, psyllium husk*, baking powder and salt.

  3. Add the egg whites and apple cider vinegar to the dry ingredients with an electric mixer on medium speed until a paste-like dough is formed.

  4. While mixing on low-speed, stream in the boiling water. Turn the speed up to high and mix for about 30 seconds, or until the dough forms and elastic play-dough like mixture. Be careful not to over-mix! 

  5. Transfer the dough to the prepared baking tin and smooth the top. Lastly, sprinkle over the sesame seeds. 

  6. Bake the bread for 55-65 minutes or until the top has risen and puffed up like a traditional sandwich loaf.

  7. Remove the bread from the oven and allow to cool slightly before transferring to a cooling rack.

  8. Once cooled slice and enjoy! Store the bread covered at room temperature for 2 days. After 2 days I suggest storing it in the fridge for no longer than another 2 days.

Recipe Notes
  • *If for some reason you cant find psyllium husk, you can substitute ground flax or flax meal.
Nutrition Facts
The Best Keto Bread Recipe
Amount Per Serving (1 slice)
Calories 53 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 55mg 2%
Potassium 37mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 6g 24%
Protein 2g 4%
Calcium 3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jillboyerholland on January 14, 2019 at 10:40 am

    I give this recipe 5 stars, just found the website and recipe via Google, made rolls instead of a loaf – the results are out standing. I may never bake bread with flour again!

    • Gemma Stafford on January 15, 2019 at 3:28 am

      Hi Jill,
      That is so good to know, thank you. It is also good to hear that Google picked this up in a search, it can be a challenge.
      Thank you so much for this lovely review, Olivia will be delighted,
      Gemma 🙂

  2. Patrick Musni on January 8, 2019 at 11:03 am

    Hello Olivia and Gemma,
    Bread is a downfall of mine, so I’m always interested in gluten free keto options. I tried this recipe with a couple of changes and a question about equipment:
    1. I used Bob’s Red Mill Egg Replacement, mainly to see if it would work, but I also I only had two eggs in my fridge.
    2. I used ground flax seed since I didn’t have psyllium husk handy.
    3. Are you suppose to use the paddle attachment or the dough hook in your stand mixer? I used the dough hook and during mixing, the mixture never got to a doughy, pull away consistency, jut pretty mushy.

    I’ll post the pic of how it turned out, but the loaf didn’t rise at all.

    Any thoughts? Thank you!

    • Gemma Stafford on January 8, 2019 at 3:16 pm

      Hi, Olivia here! I highly suggest you use psyllium husk a try as this is really what makes the dough hold together. Additionally its mixed with a whisk attachment to beat air into the mix. I might make those adjustments and give it another try! Best of luck and enjoy!

      • Patrick Musni on January 9, 2019 at 11:34 am

        Hi Olivia,
        I think the whisk attachment is an important note for the instructions. I used really egg whites, psyllium powder, and the whisk attachment and the loaf came out light and fluffy. Thanks!

        • Gemma Stafford on January 9, 2019 at 4:58 pm

          AH i am delighted to hear that, thank you! I’ll surely add that into the recipe. Enjoy!

  3. EllyJ on January 2, 2019 at 3:25 pm

    Emma, thank you for this recipe! But as my picture shows: IT’S PURPLE!! I didn’t get the lovely brown color you have and it was chewy…I believe I followed the recipe as given except that I used cartoned egg whites- measured according to their directions. It tasted great, will add the sweetness as suggested in other comments, but the texture was, not so great. Help!

    • Gemma Stafford on January 3, 2019 at 5:01 pm

      Hi there, the texture of this bread should be sponge like and fluffy, it can fall after puffing up in the oven is that what you’re referring to? Otherwise it can be the flax. I suggest making sure its finely ground. I hope that helps!

  4. Corinne on December 31, 2018 at 8:14 pm

    Hello Olivia and Gemma! I just made this today for new year’s eve fondue and it was absolutely delicious.
    I made just a slight change – I ran short by 1 tbs. of the psyillium husk and substituted just 1 tbs. flax meal. I also added one quick squirt of liquid stevia. The instant enzyme breakdown in the mouth when eating wheat bread gives a slightly sweet taste most don’t realize until they’ve removed sugar from their diet. This is one thing that lacks in many keto breads. So I added it – the sweetness really is ever so slight, it’s hardly noticeable, until it’s removed.
    And let me tell you the bread was the best keto bread I have found! It did great with our fondue after I cut it up and gave it a quick toast in the oven.
    My bread did deflate in the center just a bit (bummer), but I think this is unavoidable.
    Thank you both for this recipe!

    • Gemma Stafford on January 2, 2019 at 12:05 pm

      I am delighted to hear that, this is such a great one to have up your sleeve, ill have to try it with the added sweetness!

  5. Samreen Ahmed on December 8, 2018 at 8:50 am

    Hi there
    Can i substitute almond flour with coconut flour?
    I have toaster oven , can u please tell me
    What should be timing and temp for bread?

    • Gemma Stafford on December 9, 2018 at 2:20 am

      Hi there,
      For a toaster oven/OTG you need to follow the instructions for your particular oven. These oven vary so much, the temperature you select depends too on the recipe you are cooking. The element is above the food, so how close the food is to the grill matters too, I cannot be specific. I think the general rule would be to reduce the temperature by 10C/20F, but it depends on the oven!
      If you change a recipe you change the results. coconut flour is a lovely thing, but it is highly absorbent, unlike the almond flour, so you will need more liquid, it is not as easy as subbing one for the other. A good gluten free all purpose flour would work well for you!
      I hope this helps,
      Gemma 🙂

  6. Edward on December 4, 2018 at 5:40 am

    Hi Gemma,

    Are those 4g carbs per slice net carbs? I noticed you have 6g of fiber as well.


    • Gemma Stafford on December 4, 2018 at 10:16 am

      Hi there, it’s 4 grams per slice 😀

  7. Supari on December 1, 2018 at 6:59 pm

    After 60min baking at 180degC, the bread sinked. It’s hollow in the middle. Although the top part is nice and crusty, bottom part is so daughie glue like and wet. What did I do wrong.?

    • Gemma Stafford on December 2, 2018 at 5:01 am

      Hi there,
      This sounds like an oven issue!
      1. Did you pre heat the oven?
      2. did you change anything in the recipe?
      I am thinking it is the temperature, and I am presuming that you are using a regular conventional oven, not an OTG, which takes a bit of management.
      Do let me know, this does not sound right.
      Gemma 🙂

      • Sabariah on December 2, 2018 at 1:35 pm

        Dear Gemma,

        I’m using Microwave Conventional oven (multipurpose oven). So far it bakes well.

        I followed your recipes accordingly. No change at all.

        • Gemma Stafford on December 4, 2018 at 10:25 am

          I’m delighted to hear it can be made in a Microwave oven!

  8. Leah on November 16, 2018 at 6:35 pm

    Just made this, and oh my goodness it is amazing!!!!! I’ve tried so many keto breads and they all are either “eggy” or flavorless. But this recipe has the texture and flavor of real bread, it’s scary!!! Mine didn’t rise good, but I’m definitely going to try again and beat it less. Thank you so much Gemma!!

    • Gemma Stafford on November 16, 2018 at 8:01 pm

      I’m delighted to hear that, Leah!! Thanks for trying it out 🙂


  9. BJD on November 16, 2018 at 5:49 am

    Oh…duh…I found it! = Recipe Notes. Gemma, you think of everything!

    • Gemma Stafford on November 16, 2018 at 10:26 am

      Yay, send us a photo if you make it!

  10. BJD on November 16, 2018 at 5:47 am

    need a substitute for psyllium husk! Help!

    • Gemma Stafford on November 16, 2018 at 3:00 pm

      Sadly, there is no sub in this recipe.

  11. Adriana Gutierrez on November 14, 2018 at 5:53 am

    Has anybody tried upping the fat in this bread by making it cheese bread?

    • Gemma Stafford on November 14, 2018 at 4:56 pm

      No, but that is a great idea and would be very tasty!

  12. Carol Vanderwall on November 13, 2018 at 8:23 pm

    Sooooo im not sure what i did or didn’t do but the two times i made this it did not rise. I did everything it said to do in the recipe and wanted to know if maybe i should have whipped the egg whites first before adding to flour. i really like the bread and would like to be able to get it right. Thanks

    • Gemma Stafford on November 14, 2018 at 1:52 am

      Hi Carol,
      You could beat them a little to loosen the egg whites, but do not form meringue type structure.
      I think what happened is that you over mixed it. About 30 seconds will bring this together after you add the boiling water. Do try it again, it is worth getting it right.
      Thank you for baking with us,
      Gemma 🙂

  13. Sushma Kamath on November 12, 2018 at 9:32 am

    Hi Gemma,
    Thank you soo much for this lovely bread! My child is gluten and dairy intolerant. This recipe is just perfect. We all enjoyed the bread.
    I request you to please put up more gluten free recipes.
    Thank you

    • Gemma Stafford on November 12, 2018 at 8:21 pm

      I’m really delighted to hear that. I’ll definitely add more gluten free recipes to the list for the new year :).


  14. Monisha Ramesh on November 11, 2018 at 8:37 pm

    I don’t have psyllium husk. Is there a substitute? Or can I leave that ingrdient?

    • Gemma Stafford on November 12, 2018 at 9:47 am

      Hi there! Great question, unfortunately there is no substitute for psyllium husk in this recipe.

      • Shelley on November 16, 2018 at 6:05 pm

        Gemma, I don’t understand, twice in comments you have said there is no substitution for the phillisium, but in the “notes” section you say ground flax or I think flax meal can be used. Is that an error? Will be trying this recipe, sounds delish!

        • Gemma Stafford on November 16, 2018 at 7:18 pm

          Hi Shelley,

          Sorry I think there was wires crossed. You can substitute phillisium with the same amount of ground flax.

          Hope this helps,

  15. Sassy on November 11, 2018 at 3:42 pm

    My batch came out runny like batter not dough. Is 8 oz boiling water too much?

    • Gemma Stafford on November 11, 2018 at 6:23 pm


      Yes this is runny but that is the nature of it. Did you bake it off? did it turn out ok?


      • Sassy on November 12, 2018 at 12:13 pm

        Baked for 1 hour. Center still gooey. Never did achieve “dough” state. Was like cake batter.

        • Gemma Stafford on November 12, 2018 at 8:18 pm

          Oh no, something is not right there. Did you follow the recipe exactly?

          I’m sorry to hear that.

  16. Darlene on November 11, 2018 at 10:21 am

    Hi Gemma! Can I subtitute almond flour to oat flour or chickpea flour?

    Thank you.

    • Gemma Stafford on November 11, 2018 at 6:58 pm

      Hi Darlene,

      I would be worried if you changed the flour you won’t end up with the same result I did.

      Hope this helps,

  17. tahira on November 11, 2018 at 8:03 am

    Love this recipe we definitely need more gluten free recipes
    could we try oat flour bread?

    • Gemma Stafford on November 11, 2018 at 7:37 pm

      I’m really delighted to hear that!!! I’ll have to look into a oat bread recipe. I don’t recommend subbing it for the almond flour in this recipe.


  18. Terri on November 10, 2018 at 6:38 am

    I admit I have not tried this recipe, but with any GF bread it helps prevent a huge fall if you lay it on its side while cooling. And for the gummy textures, I’ve always used a thermometer to check that the internal temp gets up to 204-208. Also…if that doesn’t make a difference for you, the way you cut the loaf will save the day. Just turn it on its side and cut your slice the length of the loaf. Then cut in two at the half for your two slices of sandwich size bread.

    • Gemma Stafford on November 11, 2018 at 6:06 pm

      That is a GREAT tip! I’m going to share that in the recipe. I know some people had issues with sinking bread.


  19. tanya jha on November 10, 2018 at 3:05 am

    Hey can I add garlic to this bread and make it into garlic bread? Will that be nice?

    • Gemma Stafford on November 11, 2018 at 5:50 pm

      Hi Tanya,

      yes that would be lovely. Add in fresh garlic and some herbs too 🙂


  20. majesty on October 29, 2018 at 6:58 pm

    This was not my first rodeo with Keto/GF bread recipes. This one was simple, easy to follow, & delicious. It was moist & is great warmed up with Kerrygold butter. My only criticism would be that it deflates & can’t rise due to the lack of yeast. I’ll be making at least 3 of these a week & will even bake & freeze some.
    Thanks for creating recipes that work! Will be trying your other Keto recipes soon.

    • Gemma Stafford on October 30, 2018 at 4:45 am

      Hi Majesty,
      Thank you for this, and for posting a pic too. Yes, it can deflate, we will have to work on a yeast type recipe, that would be interesting too!
      Olivia is our ‘alternative’ baker here, I will pass on your very kind review to her,
      Gemma 🙂

  21. Juliade on October 21, 2018 at 7:27 pm

    Thank you so much the keto taste so good compared to what I had baked in the past

    • Gemma Stafford on October 21, 2018 at 8:54 pm

      I’m thrilled to hear that 🙂


  22. Ann-Louise Horne on October 18, 2018 at 11:22 am

    Hi Gemma,
    Thank you so much for this amazing bread!
    I have been on a low carb diet for 22 years, so I have tasted many different low carb breads.
    No recipe has ever been this good!
    Please keep doing what you are doing, and I would love more low carb Keto type recipes from you.
    Hugs, Ann

    • Gemma Stafford on October 19, 2018 at 3:06 am

      Hi Ann,
      Wow, that is more of a lifestyle than a diet! It sounds like that is suiting you very well.
      Thank you for your kind words. Olivia is working away on more low carb/keto recipes as we speak. We intend to build out that section of our website. Stay tuned, lots more on the way,
      Gemma 🙂

  23. Carmen Chan on October 13, 2018 at 3:54 am

    Just made this! Turned out really well. Tastes so good too. I added a little more salt than called for as I just like it a bit more. Also, not sure if this affects the outcome but since I’ve been baking Keto for a while, I always sift the flour. I also sifted the baking powder and salt then mixed it with a whisk first before adding the wet ingredients. Also, I used the grams measure rather than the cup as it’s more accurate.

    When you sift the almond flour there will be some that’s not gone through the sieve. Because almond flour is expensive I just put it back in the packet. It can be used for other Keto recipes that don’t call for sifting, like Keto meatballs.

    As for the egg yolks, I made it into mayonnaise which is Keto friendly.

    Not sure how to add photos here but will try to.

    • Gemma Stafford on October 14, 2018 at 8:35 am

      Hi Carmen,
      I am delighted with this lovely review of this recipe.
      I am really thrilled with your input here, so precise and based on your experience. Other bold bakers will be delighted with your tips. I love the one about sieving the almond flour, and perfectly right that the larger pieces of nut can be used in other things, the meat ball idea sounds delicious!
      Thank you for being in touch, I will check the photos shortly, the ‘SUBMIT’ button follows the recipe.
      Gemma 🙂

  24. Xee on October 12, 2018 at 1:20 pm

    Awesome taste. I also like the texture, although it did not rise at all.


    I used 2 whole eggs instead of 3 whites, as I had no intention of dealing with 3 extra yolks.

    I dropped the baking tin idea in favor of a pie dish – it still needed the same amount of time (60 minutes), but absolutely no ‘gooeyness’. It came out like a baked flatbread, then I cut that into 6 pieces and I use each of them cut horizontally in half as a sandwich base.

    Thank you, I like this way better then flaxbreads.

    • Gemma Stafford on October 13, 2018 at 8:52 pm

      Thank you for trying it. we are going to revisit this recipe and possibly whip the egg whites first so your bread will rise.

      Our rose up but I’m hearing different things.

      We’ll get it fixed 🙂

      • Xee on October 17, 2018 at 6:37 am

        I did whip my two whole eggs (did not bother with separating yolks, though). It rose well, but then mixing in psyllium just kills it off entirely as you have to mix that very quickly if you want an even texture, so you dont have time to do it gently to save the whip.
        Maybe mixing first yolks, then psyllium, and then whipped whites would work best, but I am way too lazy to do that. 🙂

        It is still delish, anyhow!

        • Gemma Stafford on October 17, 2018 at 7:44 am

          Hi Xee,
          Haha! you made me laugh.
          There are reasons for the steps in a recipe, and the whipping of the egg whites separate to the yolks is important. eggs have a big function in this recipe, they enrich it and they add to the leavening.
          I cannot believe you are lazy! lol, I bet you would have no trouble doing this, it is very little extra.
          Good to have you with us,
          Gemma 🙂

  25. Nyla on October 12, 2018 at 6:33 am

    Hi Gemma! Can I use xenthum gum instead of husk?

    • Gemma Stafford on October 13, 2018 at 9:12 pm

      Hi Nyla,

      you can use flax seed instead of husk if you want.

      Hope this helps,

  26. Jayne Hoque on October 11, 2018 at 4:51 am

    Hi Gemma, love your recipes and was pleasantly surprised you have keto recipes! I’ve been doing keto for over 2 years and love finding new recipes especially for bread. Have a question regarding the psyllium powder. I’ve seen many recipes including this one that lists psyllium powder yet when looking for this ingredient on line and in the store it states “whole husk.” Is this the same as the powder? I purchased and tried grinding to a more powdery consistence with not much luck so am wondering if I can use it or not. If not, can I substitute for oat fiber? Thanks so much.

    • Gemma Stafford on October 13, 2018 at 8:38 pm

      Hi Jayne,

      I used powder but I’m not sure if the ‘whole husk’ is the same. You can sub it for ground flax seed also.

      I have my culinary assistant focusing solely on low sugar low carb recipes for the site every week so keep an eye out for them.


  27. Joyce Tong on October 10, 2018 at 3:18 pm

    Can we substitute coconut flour for almond flour? If so, will amount used still be the same?

    • Gemma Stafford on October 11, 2018 at 4:34 am

      Hi Joyce,
      You really cannot do that for this recipe.
      Coconut flour is used here to give this bread structure. Coconut flour is highly absorbent, and it will behave really differently when used in place of any other flour. I am sorry, I think it would struggle to work, and could not be replaced 1:1 in any case. I would need to try it!
      Gemma 🙂

  28. Emma Radcliffe on October 8, 2018 at 9:27 pm

    Can i make this in the bread maker?
    Or will it over mix?
    Thank you

    • Gemma Stafford on October 9, 2018 at 12:47 am

      Hi Emma,
      I think this is not really suitable for a bread maker, though you may prove me wrong!
      I did not try this, but you could. It would be an interesting experiment,
      Gemma 🙂

  29. Chris on October 8, 2018 at 1:44 pm

    I made rolls with this recipe and it was fantastic! Is there anything else I can add to it to kick up the flavor?

    • Gemma Stafford on October 9, 2018 at 2:07 am

      Hi Chris,
      Thank you for letting us know. You can of course change the flavor of this bread. I think this will take cheese well, herbs too, spring onion, chives etc.
      Experiment with this, and do let us know how you get on, it will be a great help to other bold bakers.
      Thank you for being in touch,
      Gemma 🙂

  30. Mirna on October 5, 2018 at 11:30 pm

    Hi Gemma, love your recipes and your follow up on what is trendy in the food business… Tried this recipe and followed the exact instructions but the dough was sticky and did not rise well after baking which left the bread texture gooey! Can u pls explain what can be done to avoid this gooey result and make the bread rise and get well cooked from the inside?? I believe this is a problem that we all face in making keto bread and your help as a pro is highly appreciated. Thank you.

    • Gemma Stafford on October 9, 2018 at 10:24 pm

      Hi Mirna,

      Sorry for my late reply. If you wouldn’t mind I’m going to revisit this recipe with Olivia. Another person had similar results so I want to see if it’s something we can solve.

      Thanks for your patients,

  31. Erin M. on October 1, 2018 at 10:58 pm

    Oh no! I have this in the oven but I used whole psyllium husks. I noted nothing that saying psyllium husk POWDER else I would have ground them first. I hope it comes out ok. I just saw the comments stating powder. It’s 2 a.m. where I am. Hopefully not a wasted night. I’m baking this up my husband’s lunch tomorrow.

    • Gemma Stafford on October 2, 2018 at 1:56 am

      Hi Erin,
      Apologies! I think it will be good, I hope so, oh dear!
      I have added the word powder to the recipe now, no idea why we did not do it in the first place.
      I await the verdict!
      Gemma 🙂

      • Erin M. on October 2, 2018 at 10:09 am

        Hi Gemma,

        Unfortunately, the bread didn’t rise as yours did. A shame because it smelled and tasted amazing. Yeasty, just as you described. I had added sesame and poppy seeds to the top which made a beautiful finish. It rose only about 2 inches. It was still slightly moist inside after the full 65 minutes and eventually sank by about an inch as it rested/ccooled.It also sent me to the bathroom, lol, but the taste is so good that it’s worth trying again for a better result. Thankfully as you said you’ve made a very simple recipe. It’s truly the best keto bread I’ve tried in almost 2 years. I’m going to try it again later today. Thanks again.

        • Gemma Stafford on October 3, 2018 at 3:34 am

          Hi Erin,
          Ah! yes, and of course it takes a little practice, like all recipes really.
          well done you for trying this, do try again and you will get it to where you want it. keto has it’s biggest challenge with breads!
          Thank you for letting me know,
          Gemma 🙂

  32. Prateek on October 1, 2018 at 1:51 pm

    Hey, instead of almond flour, can I use any other gluten free flour like rice flour or a blend of flours?
    Also, what can I substitute for Apple cider vinegar?

    • Gemma Stafford on October 1, 2018 at 2:45 pm

      Hi there,
      Almond flour is the bulk of the flour in this recipe. Without trying the recipe with an alternative I cannot be sure it would be good. You can make a good bread with oat flour and rolled oats but I would need to work the recipe to be sure. You may like this Irish soda bread recipe ( this is a good one for you,
      Gemma 🙂

  33. Sharon on October 1, 2018 at 9:06 am

    I’ve had bread made with psyllium and it had a laxative effect. Is there anything that can be done to alleviate that? (Grinding the husk even more maybe?)

    • Gemma Stafford on October 1, 2018 at 3:40 pm

      Hi Sharon,
      Oh dear! we uses a pysillium powder, but it is the nature of this ingredient, like whole wheat too, bran etc.
      The powder may be easier on the system, but I am not sure!
      Gemma 🙂

  34. Paige on September 28, 2018 at 9:35 pm

    Why there is no video clip on this one?

    • Gemma Stafford on September 30, 2018 at 8:27 pm

      Hi Paige,

      Glad you like it. We don’t have a video yet but I’ll add it to the list 🙂


  35. Carmen Chan on September 28, 2018 at 10:57 am

    Hi Gemma! I’ve been on a Keto diet for about a year but I’ve been following you for longer and still use your non Keto recipes for my family! I’m so Glad to see this recipe as I’ve tried sooooooo many Keto Bread recipes! The last one I made was the best so far but it took a zillion years to make and yielded such a small amount that I gave it up after a while. So I can’t wait to try this one! Can I ask if this recipe calls for psyllium husk flakes or psyllium husk powder?

    • Gemma Stafford on October 1, 2018 at 11:10 am

      Hi Carmen,
      I do hope you like this recipe, and that your diet is generally working well for you.
      It is psyllium powder in this recipe, I will add that to the recipe, thank you for asking the question.
      Gemma 🙂

      • Carmen Chan on October 11, 2018 at 4:51 am

        Hi Gemma! I haven’t had time to try this recipe yet but I’m planning to this weekend. Would you whisk the egg whites first? Would that create more volume or would whisking it together with the Apple cider vinegar and the rest of the ingredients be sufficient?

        • Gemma Stafford on October 13, 2018 at 8:34 pm

          you know some people have said that there bread fell after baking so you might be on to something there with the whipping of the egg whites.

          I think it’s a good idea. try it and let me know 🙂

  36. Anne on September 28, 2018 at 4:35 am

    Hi , 2 Questions please Gemma
    Is this to be baked in a loaf tin?
    Also can it be frozen

    thank you for this recipe it reminds me of home in Ireland xx

    • Gemma Stafford on September 28, 2018 at 1:14 pm

      Hi Anne,

      Really delighted you like my recipes. Great to meet another Irish person who loves to bake. Yes this is baked in a loaf pan. And yes it also can be frozen well.

      I hope you like it. I absolutely loved it!

  37. Aishah on September 27, 2018 at 10:12 am

    Hi Gemma & team,
    Is the psyllium husk used in this recipe the powder or whole husk version? I’ve found a few options on Amazon but there are capsules, powder and whole husk versions and I’m confused which ones to get.
    Any help would be appreciated, thank you.

    • Gemma Stafford on September 30, 2018 at 7:56 pm

      Hi Aishah,

      It’s powdered psyllium. You should find it pretty easily. Also you can replace it with ground flax seed also and that works just great.


  38. Melissa Bealert on September 26, 2018 at 6:21 pm

    Psyllium husk powder? I’m assuming not whole.

    • Gemma Stafford on September 28, 2018 at 1:27 pm

      Yes powder Melissa 🙂


  39. EVANGELIA STAMATAKI on September 26, 2018 at 9:41 am

    Thank you for such a quick response!I just made this tastes really good but it just doesn’t want to bake all the’s gooey ..I followed the exact instructions even checked the oven temp to make sure it is what it says it is with a thermometer.. what do you think went wrong?
    Thanks in advance

    • Gemma Stafford on September 27, 2018 at 4:14 pm

      Hi! Thanks so much for giving it a try! When you mixed the batter was it sticky and thick like play dough? I’m so sorry to hear it didn’t come out right!

      • Missy Gritt on October 4, 2018 at 9:02 am

        my dough was sticky but didn’t get play-dough thick. I looked thru the door in the oven about the 30 min mark and it was looking beautifully risen, but at the 60 min time it had fallen, and I ended up with a flat loaf 🙂

        • Gemma Stafford on October 6, 2018 at 3:13 pm

          Hi Missy,

          I’m sorry to hear that. Ours fell a little too but it wasn’t flat. I’ll have to look into the recipe further. I hope it was still edible.


          • Missy Gritt on October 9, 2018 at 4:44 am

            Thank you Gemma,

            It was edible, and made great french toast


  40. Mary on September 26, 2018 at 8:47 am

    I just tried to make this with ground flax seed and it is more of a batter than a dough… any suggestions? I used 5 tablespoons of flax.

    • Gemma Stafford on September 26, 2018 at 4:56 pm

      Did you bake it? It should work just the same, only difference would be a slightly longer bake time but it should come out the same. I hope that’s helpful. Please do let me know how it came out!

  41. Evangelia on September 26, 2018 at 7:45 am

    I shall go ahead and be bold and try it out😋
    Do you think you could come up with a keto puff pastry dough that will actually puff up?

    • Gemma Stafford on September 26, 2018 at 9:37 am

      Hi there Evangelia,
      Do try this one.
      it will work best with the exact ingredients, and I think you will love it.
      Puff pastry relies on wheat flour to work well, I cannot imagine a puff pastry working with something else, however, if it can be done then Olivia is the woman to do it!
      I hope you like this bread,
      Gemma 🙂

  42. Mela on September 26, 2018 at 12:56 am

    Can the almond flour be substituted for something else like oat flour?

    • Gemma Stafford on September 26, 2018 at 4:57 pm

      Unfortunately, there is no sub for almond flour in this recipe.

      • Andree on October 9, 2018 at 10:07 pm

        Looks awesome! I’m just wondering if the recipe would turn out a little heavier if I used 2 whole eggs instead of 3 egg whites. I hate to waste my organic eggs. I like this recipe because it is grain free. I’m not Keto but my sister in law is.
        Someone was asking about substitutions for almond flour. Could they use another nut flour or tiger nut flour as they are of similar consistency?

        • Gemma Stafford on October 10, 2018 at 2:04 am

          Hi Andree,
          You are right about the egg, though you can of course whip this into a foam, just like you can with egg whites. Room temperature eggs whip best, and I think it is worth a try. check out a recipe for fat free sponge online, that will tell you. It is important not to knock the air out of this so fold in the other ingredients carefully.
          Yes! I think it is possible, and probably right, to try other nut flour with this recipe. Let us know how you get on with this, interesting!
          Gemma 🙂

        • Adriana Gutierrez on November 14, 2018 at 5:52 am

          Make Hollandaise sauce or mayonaise with the leftover yolks!

          • Gemma Stafford on November 14, 2018 at 4:56 pm

            Yes, such a great tip!

  43. Halima on September 25, 2018 at 10:42 pm

    Hi Gemma. Can i use a gluten free flour mix instead of the almond flour

    • Gemma Stafford on September 27, 2018 at 4:13 pm

      Hi there! Unfortunately there is no alternative for almond flour in this recipe.

  44. HarleyNurse50 on September 25, 2018 at 8:40 pm

    I love watching your videos on FB. Thank you for the tip on home made extracts.

    • Gemma Stafford on September 26, 2018 at 10:17 am

      Hi there,
      Thank you for being here with us, we cannot do anything without you,
      Gemma 🙂

      • Gemma Stafford on September 26, 2018 at 4:52 pm

        I’m delighted to hear that, thank you for the kind message!

  45. Malarvani on September 25, 2018 at 6:08 pm

    Hi ,

    Can we replace oats flour instead of almond flour?

    • Gemma Stafford on September 27, 2018 at 4:12 pm

      Hi there! Unfortunately, there is no alternative to almond flour in this recipe.

  46. Mayra on September 25, 2018 at 5:20 pm

    Loving all these Keto recipes

    • Gemma Stafford on September 25, 2018 at 7:42 pm

      I’m really delighted to hear that, Mayra. I was a huge fan of it this. It was so soft and spongy 🙂


  47. CAROLE LLOYD on September 25, 2018 at 4:51 pm

    I am new to these ingredients – is there a video with this recipe?

    • Gemma Stafford on September 25, 2018 at 7:43 pm

      Hi Carole,

      There isn’t a video for this recipe. We just did a written recipe. But if you have any questions ask here and we’ll get to you.


  48. Harini on September 25, 2018 at 4:50 pm

    Hi Olivia or Gemma or whoever’s reading this! My mother and I are thinking of starting a ketogenic diet together but bread is a staple in our house and I don’t know if I can go on without it! Unfortunately my family doesn’t eat eggs due to religious reasons so could you suggest an egg substitute for the egg whites in this recipe? Thank you so much!

    • Gemma Stafford on September 26, 2018 at 10:23 am

      Hi there,
      Wow! now that will be an interesting experiment for you. Try aquafaba! This is the best copycat for egg whites. Use chick pea water for a mild result.
      If you do not know what aquafaba is you should google it, it is a staple,
      Gemma 🙂

      • Harini on September 26, 2018 at 5:03 pm

        Thank you so much for the suggestion! I’ve made vegan macarons with aquafaba before so I have a little bit of experience but would I use just a straight 1 to 1 ratio substitution straight from the can? Thanks again!

        • Gemma Stafford on September 28, 2018 at 1:51 pm

          Yes Harini, 1 to one. 1 egg white weights 60g so measure the same with aqua faba.

      • Karen on October 5, 2018 at 11:00 am

        Hi Gemma,

        You can also make egg replacements with Flax or Chia seeds. I happen to have this in my recipe box…

        How To Make Flax Eggs (makes 1 “egg”)

        A quick and easy egg replacement, featuring freshly ground flax or chia seeds.


        1 tablespoon fresh ground flax or chia seeds
        3 tablespoons water


        Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes.
        Use as you would an egg in many of your favorite baking recipes.
        Use as you would any egg

        Nutrition Information

        Serving size: 1 egg
        Calories: 37 Fat: 2.2g Saturated fat: 0g Carbohydrates: 2g Fiber: 1.9g Protein: 1.3g
        .1 NET CARBS

        Vegan Chia Seed Egg Replacer Recipe (makes one “egg”)


        3 Tablespoons water
        1 Tablespoon white chia seed meal


        1) Grind the chia seeds
        Grind the chia seeds into a meal in a blender or spice grinder. You may want to grind a larger amount and store it for future use. Like flax oil, chia seeds are extremely perishable so if you grind a larger amount for later use, store it in an air-tight container in the freezer for up to one year. 1 cup of chia seeds equals about 1 1/3 cup of flax meal.

        2) Mix in the water and allow the chia mucilage to form
        Add the water to a small bowl or cup. Add the chia seed meal and mix together with a whisk or fork. Let the mixture sit for 5 to 10 minutes so it develops a goopy texture similar to a raw egg. Warm water will speed up the mucilage forming process.

        • Gemma Stafford on October 6, 2018 at 3:23 pm

          That’s right Karen,

          I have the flax egg info on my chart. Thanks for the nutritional value and detailed instruction 🙂


  49. Lauren on September 25, 2018 at 4:20 pm

    Can this recipe used to make rolls too?

    • Gemma Stafford on September 25, 2018 at 7:45 pm

      Hi Lauren,

      Yes you can absolutely use this same bread to make rolls. It will make around 6 rolls.


      • Adriana Gutierrez on November 14, 2018 at 9:21 am

        My rolls turned out picture perfect! Let me know if you want to see them! Can’t wait to finish fasting to make burgers!

        • Gemma Stafford on November 14, 2018 at 4:52 pm

          Aw, i’m so glad you liked the recipe, send us a photo 🙂

  50. Arpita on September 25, 2018 at 4:13 pm

    Hi Gemma,

    What I can substitute with egg white. I’m a allergy to egg. Any suggestions.


    • Gemma Stafford on September 27, 2018 at 4:12 pm

      Hi there! You can sub a flax or chia egg!

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